COURSE CURRICULUM

The Food Science BSc program provides a comprehensive understanding of the science, production, and safety of food across three years. In the first year, students develop a foundation in key concepts, including food sourcing, human nutrition, sensory aspects, food safety, and laboratory techniques. Core modules cover food histories, global production, macronutrients and micronutrients, biochemistry, data analysis, and practical skills in food preparation, hygiene, and analytical techniques. Students also explore sustainability and professional competencies in food science and nutrition. The second year builds on this knowledge, focusing on food properties, processing, formulation, quality control, and safety. Students study advanced biochemistry, colloid science, food analysis, product development, and risk management, while developing research, problem-solving, and employability skills through practical and theoretical modules. In the final year, the emphasis shifts to creativity, innovation, and applied research. Students engage in interdisciplinary food product development projects, exploring ingredient interactions, processing methods, sensory evaluation, packaging, and marketing. The capstone project allows independent research, experimental or computational, under academic supervision. Optional modules provide specialization in areas such as biotechnology, functional foods, nutrition and health, and contemporary research in food science. Overall, the program equips students with scientific, analytical, and professional skills for careers in food science, industry, research, and related fields.